Pine Rice/Pineapple Rice



Not your regular jellof rice,this is a modified aspect of jellef with taste and aroma from the pineapple added to it.


  • 2 cups of rice.
  • 100g liver.
  • 1 tbsp curry powder.
  • 10 strands green beans.
  • 2 medium size carrots.
  • salt to taste.
  • 2 big onions.
  • 1 tbsp thyme.
  • half cup vegetable oil.
  • 6 red bell peppers.
  • 1/2 cup freshly squeezed pineapple juice.
  • 3 stock cubes.


  • parboil and wash rice, drain in a colander and set aside
  • cook the liver with 1 onion,thyme,salt and set aside.
  • blend the red bell peppers roughly.
  • dice the carrots and green beans.
  • in a medium size pot pour heat the oil with the remaining diced onion and stir fry for 2mins.
  • add the red bell pepper paste and stir fry for 5mins.
  • after 5mins pour in the liver including the liver stock,add curry,stock cubes stir and bring to boil.
  • add the parboiled rice stir and add the carrots and green beans .
  • stir cover and cook on low heat.
  • when you are sure that 70% of the rice is cooked,its time to add the freshly squeezed pineapple juice.
  • allow to steam on low heat till tender (add water if you feel the liver stock will not cook it properly).
  • serve with carved water melon basket or fruits salad.